Baked Fish with Apple-Beet Salad Recipe

Name: Baked Fish with Apple-Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/4 cup light mayonnaise; 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving; Kosher salt and freshly ground pepper; 1 cup panko breadcrumbs; 1/4 cup finely chopped fresh parsley; 2 tablespoons capers, finely chopped; 4 skin-on ocean perch or tilapia fillets (about 6 ounces each); 1 teaspoon dijon mustard; 3 tablespoons extra-virgin olive oil; 6 cups mesclun greens (about 5 ounces); 1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups); 1 Persian cucumber, thinly sliced; 1 Granny Smith apple, thinly sliced

Servings: persons

Cooking spray
1/4 cup light mayonnaise
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
Kosher salt and freshly ground pepper
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
2 tablespoons capers, finely chopped
4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
1 teaspoon dijon mustard
3 tablespoons extra-virgin olive oil
6 cups mesclun greens (about 5 ounces)
1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
1 Persian cucumber, thinly sliced
1 Granny Smith apple, thinly sliced

1
Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray.
2
Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper.
3
Combine the panko, parsley and capers in another shallow dish; season with salt and pepper.
4
Pat the fish dry with paper towels.
5
Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat.
6
Transfer to the prepared rack, crumb-side up.
7
Coat the fish with cooking spray.
8
Bake until golden and crisp, about 15 minutes.
9
Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl.
10
Gradually whisk in the olive oil until smooth; season with salt and pepper.
11
Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper.
12
Serve with the fish and lemon wedges.
13
Photographs by Charles Masters

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1/4 cup light mayonnaise, 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving, Kosher salt and freshly ground pepper, and more.

Yes, Baked Fish with Apple-Beet Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Fish with Apple-Beet Salad

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